Ruby Grapefruit Slush

Adapted from FruitsandVeggiesMatter.gov, Centers for Disease Control and Prevention, Produce for Better Health Foundation

Nutrition Facts

Serving Size	¼ recipe
Calories	220
Calories from Fat	0
Total Fat	0 g
Saturated Fat	0 g
Cholesterol	0 mg
Sodium	40 mg
Total Carbohydrate	63 g
Dietary Fiber	0 g
Sugars	46 g
Proteins	1 g
Vitamin A	0% DV
Vitamin C	100% DV
Calcium	0% DV
Iron	0% DV

Percent Daily Values (DV) are based on a 2,000 calorie diet.

Servings and Times

Servings	4
Preparation Time	4 hours, 30 minutes

Cups of Fruits and Vegetables Per Person: 1.0

Ingredients and Preparation

Ingredients	Measures
Ruby red grapefruit juice	2 cups
Sugar substitute	¼ cup
All Fruit red raspberry jam	2 tablespoons
Corn syrup	2 tablespoons

Directions
In a small saucepan, bring ¼ cup of grapefruit juice and sugar to a boil, stirring frequently until the sugar is dissolved.
Remove from heat and let cool.
Stir in remaining grapefruit juice and corn syrup.
Pour mixture into an 8 or 9 inch square pan and freeze for 1 hour, or until frozen 1 inch around the edges.
Stir well with a fork to break up large pieces of ice.
Cover and freeze 3 hours, or until completely frozen.
Once frozen, let stand at room temperature for about 10 minutes to soften, than scrape with a large metal spoon, creating coarse pebbles of ice.
Serve in chilled bowls or glasses. Microwave raspberry jam until just pourable and drizzle over top of each serving.

Diabetic Exchange
Fruit: 2; Vegetables: 0; Meat: 0; Milk: 0; Fat: 0; Carbs: 1; Other: 0
Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. Exchanges are rounded up or down to equal whole numbers. Therefore, partial exchanges are not included.

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